5g Garlic, minced
5g Ginger, minced
1 Chicken stock cube
2 tins Creamed corn
300g Chicken thigh, sliced into small strips
1 Tablespoons Soy sauce
1 Tablespoons Chinese cooking wine
3 Spring onions, sliced
pinch of White pepper
1 Tablespoon Cornflour
50ml cold water
Place ginger, garlic, stock cube, water, creamed corn, chicken, soy sauce, Chinese cooking wine, spring onions and white pepper into the thermomix bowl. Cook 20min/Varoma/speed 1.
Whilst cooking soup,crack 2 eggs into a small bowl and mix well. In a separate bowl mix together cornflour and water.
Once soup has finished cooking add the cornflour mixture and cook for a further 2mins/100deg/speed 2.
Once finished run Thermomix on 1min/100deg/speed 1 and take the measuring cup off. Slowly drizzle whisked eggs into the soup through the hole in the lid.
Let sit fora few minutes before serving. Serve with a small drizzle of sesame oil and spring onion if wanted.